"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Kolanczyk
Added: Tuesday, May 19, 2009


1/3 c. all purpose flour
1/4 tsp. garlic powder
1/4 tsp paprika
1/4 tsp. black pepper
6 boneless chicken breast, 3 oz.
2 items egg whites
3 c. Kellogg corn flakes
1 1/2 tsp. olive oil
1 1/2 c. onions
6 cloves of garlic
3/4 c. red wine
1 1/2 tbsp. sugar
3 tsp. basil
3 tbsp. canned tomato paste
3/4 tsp. Italian seasoning
42 1/2 oz. Del Monte Diced Tomatoes
3 oz. Kraft Natural Mozzarella Cheese
2 tbsp. grated Parmesan cheese
10 oz. cooked spaghetti

Preheat oven to 350. Combine flour, garlic powder, paprika and black pepper in a low dish. Lightly beat egg whites and crush corn flakes. Dip 1 chicken breast into flour mixture, then in the egg whites and finally into the corn flakes. Repeat with remaining chicken breasts. Arrange chicken in a 13 by 9 inch baking dish coated with cooking spray. Bake chicken for 30 minutes or until done.

Make sauce and cook spaghetti while chicken is baking. Heat olive oil in a sauce pan or large skillet over medium heat. Add chopped onion and garlic - saute 5 minutes. Stir in wine, sugar, basil, tomato paste, Italian seasoning and 2 (14.5 oz.) cans of diced tomatoes, undrained. Bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Remove chicken from oven when done and top each piece with sauce. Sprinkle with mozzarella and Parmesan cheese. Bake an additional 5 minutes or until cheese melts. Serve with spaghetti noodles.




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